1. Preheat the oven to about 175ºC (347º F).
2. Clean well and cut the chicken into cubes.
3. Let the chicken macerate with the soy sauce.
4. Cut the onions and peppers into pieces and sauté with the 2 oil tbsp, salt and pepper.
5. Mix the flour, pepper and beer. Dip all the chicken cubes with its sauce into the batter.
Note: the batter should be thick enough. If not, add some more flour and mix again.
6. Fry deep in oil trying not to move the chicken cubes all the time until they were brown gold from one side. Then turn them upside down and wait until they were brown gold from the other side.

Note: It's important the oil to get the correct temperature before we begin to fry. To find out when it is, put a bit of batter in the oil and, if right the way it boils up rounded by oil bubbles, it means the oil is ready to fry.
If we don't wait until a good oil temperature, the chicken would consume almost all the oil and the dish would be really heavy.

7. Save the fried chicken in a baking tin with the veggies.
8. For the sauce, chop the garlic cloves and mix with the rest of the sauce ingredients in a sauce pan.
9. Cook the sauce over a high heat for about 5 minutes.
10. Pure the sauce on the chicken and bake them for about 45 minutes.
11. Mix the chicken every 15 minutes so every potato get some sauce.
12. To enjoy!